Creamed Bacon (Or Ham) and Eggs
Ready In: 23 mins
Serves: 4-5
Ingredients
- 4 slices bacon (or 1 c. cubed leftover ham)
- 2 shallots, finely chopped (or 1/4 small onion finely chopped, or 1 tsp dried onion flakes)
- 3 tablespoons butter
- 1 teaspoon chicken bouillon granule (or 1 crushed chicken buillon cube)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt and pepper, each (or to taste)
- 1⁄2 teaspoon hot sauce (or 3-4 drops of tabasco, more if you like heat)
- 2 tablespoons flour
- 1 3⁄4 cups milk
- 3 eggs, hardboiled, peeled and chopped
- 1⁄4 cup cheese, shredded (gruyere or mexican blend or cheddar, whatever is on hand)
- 1 tablespoon parsley (for garnish)
Directions
- chop the bacon slices into small pieces and fry till crisp. Drain bacon on some paper towels and set aside. Wipe out the pan and return to heat.
- Drop the butter into the pan and melt. Saute the shallots or onion till soft.
- Add flour and cook for a minute, wisking to soak up the butter and cook off the flour taste.
- Add the chicken buillon, worcestershire, hot sauce, salt and pepper.
- Slowly pour in milk, wisking constantly and cook till mixture thickens (about 4-5 minutes).
- Add the eggs, bacon (or leftover ham) and cheese. Stir till cheese is melted.
- Serve over toasted bread or English muffins. We have even used toasted hamburger buns when we didn't have sliced sandwich bread on hand.
- Garnish with chopped parsley, if using.
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